Mageritsa Tsikisia of Greece

🥣 Greek Goat Meat (Raw) with Whole Liver

Greek Goat Offal Mix • Whole “Sykotaria” Included • Traditional Magiritsa Base • Ready-to-Cook

Greek Goat Stew (raw) with the whole liver is the most "full" and authentic choice for those who want stew as they used to make it : with the whole liver for a deep, rich broth, full of flavor and the characteristic aroma that goes perfectly with spring onion, dill and lemony egg and lemon sauce .

Goat gives a more special, slightly more "wild" character than lamb, and that is why goat stew is much loved by those who prefer a more intense, traditional flavor.

📖 Product Description

• Raw goat stew from Greece
• Includes the entire liver (whole offal set)
• Ideal for traditional casserole with herbs & egg and lemon sauce
• Also suitable for variations (with rice, more “soupy”, or more dense)
• Packaged with quality & traceability certification

💎 Why should you prefer it?

🇬🇷 Greek origin with authentic character
🐐 Goat profile : fuller, traditional flavor
🥣 Whole liver : brings out rich broth and "body" to the dish
🔪 Ideal for proper hand cutting (as you want it)
🍋 Pairs perfectly with lemon/dill/onion for a dish that "writes"

⚠️ Important for food safety

❗ The product is not ready to eat — full and proper cooking is required before serving.
Offal requires careful handling: good washing, clean surfaces/tools, and sufficient boiling time.

🔥 Cooking Method (traditional logic)

1) Cleaning & preparation

1️⃣ Rinse thoroughly with cold water.
2️⃣ Optional: 10–15 minutes in water with a little lemon or vinegar, and rinse well again.
3️⃣ Blanching : 3–5 minutes in boiling water and discard the first water (for a purer taste).

2) Boiling

4️⃣ Boil in fresh water over low heat until soft (usually 45–70 minutes , depending on the piece/size).
5️⃣ Sauté the spring onion/scallion separately, add dill and combine them in the pot.
6️⃣ Optional: add a little rice towards the end for a more "tight" texture.

3) Binding (egg and lemon)

7️⃣ Remove from heat, coat with egg and lemon and let stand for 5–10 minutes.

✅ Ready when all pieces are fully cooked (without raw spots) and the broth has "set".

💡 Chef's Tip

• Goat stew loves dill and spring onion — they add freshness and balance the flavor.
• In the egg and lemon soup, gradually increase the temperature with broth so that it doesn't curdle.

⚠️ Allergens

• It does not contain any naturally declared allergens.
Attention: If egg and lemon sauce follows, then the final dish contains egg .

🏷️ Badges

🥣 Traditional Magiritsa | 🐐 Greek Goat | 🔥 Ready-to-Cook | 🍋 Lemon & Herbs | 🇬🇷 Greek Tradition

Greek Goat Mageiritsa (raw) with whole liver. Ideal for traditional goat mageiritsa with spring onion, dill and egg and lemon sauce. Raw product — requires full cooking before consumption.

Goat stew, Goat liver, Goat offal, Traditional stew, Easter, Egg and lemon, Casserole, Greek goat